By Becky Hardin
Published Dec 16, 2020
Shortbread cookies are rich and buttery, and have a crisp bite while still melting in your mouth! It’s such a simple and classic cookie recipe that only requires 3 ingredients. Shortbread is the perfect cookie for any holiday or occasion.
What’s in Shortbread?
You only need 4 ingredients (technically, you only need 3) to make these classic shortbread cookies!
- Flour: All-purpose flour works best, but you could use whole wheat and gluten-free varieties.
- Butter: Use a whole stick of salted butter. Let it come to room temperature before using it, so that it can properly mix into the dough.
- Powdered Sugar: Confectioner’s sugar creates a sweet, melt-in-your-mouth texture.
- Vanilla Extract: This adds a slight vanilla flavor to these cookies . It’s optional for shortbread, but I think it makes them taste just perfect.
How else can I flavor these cookies?
This classic shortbread cookie recipe is so simple, and makes a great starting point for easy changes. Instead of vanilla extract, you could use a different flavor, like lemon or almond.
You could also dip the baked cookies in chocolate, sprinkle with powdered sugar or sea salt, or serve with lemon curd or jam. There are plenty of ways to make these even more delicious!
How to make shortbread cookies
Shortbread is a traditional Scottish biscuit cookie that doesn’t contain a leavening agent, so these cookies are dense and crisp, but tender on the inside.
The butter will get melty as you work the dough, so chilling it helps to re-solidify it. This will prevent the cookies from spreading in the oven.
2-3 cm slices are ideal for these cookies, so they fully bake on the inside, without burning on the outside.
Absolutely! Stick to the same ratio with double the ingredients, but separate the dough into two before rolling into a cylinder. These cookies keep well, so making a double batch is always a good idea.
How to Store Shortbread Cookies
Once the cookies have cooled completely, place them in an airtight container and they will keep well for 2 weeks at room temperature.
How to Freeze Shortbread
You can freeze shortbread cookies, but they can be a little delicate once thawed. Place the cooled cookies in freezer safe containers, separating layers with parchment paper. They will keep well for up to 3 months. Thaw before serving.
Shortbread cookies are the perfect Christmas cookies , Easter Cookies , St. Patty’s Day cookies , or for any holiday or occasion !
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ ½ cup salted butter 113 grams, room temperature (1 stick)
- ▢ ½ cup powdered sugar 57 grams
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 1⅛ cup all-purpose flour 135 grams (18 tablespoons)
Instructions
- Whip the butter with a hand mixer until smooth. Sift in the powdered sugar and whip again until light and fluffy. ½ cup salted butter, ½ cup powdered sugar
- Pour in the vanilla extract and whip again until well combined. 1 teaspoon pure vanilla extract
- Sift in the flour and mix just until combined. 1⅛ cup all-purpose flour
- Lay out a sheet of cling wrap and scrape the dough out in the center of it.
- Form the dough into a 4-5 inch long cylinder that has roughly a 1-inch diameter.
- Wrap the cling wrap around the dough and refrigerate it for 3-4 hours, or until the dough is very hard.
- 10 minutes before removing the dough from the refrigerator, preheat oven to 300°F and prepare a large baking sheet with parchment paper or spray it with nonstick spray.
- Remove the dough from the refrigerator and remove the plastic wrap.
- Cut 15 (2-3 centimeter thick) pieces from the dough.
- Lay them out on the prepared baking sheet a half-inch apart from each other. These cookies will barely expand, so no need to worry about space.
- Bake for 15-20 minutes, or until the bottom turns a light golden color.
- Remove them from the oven and let them cool before removing them from the pan and letting them cool completely on a cooling rack. Then serve.
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Fine Mesh Sieve
- Baking Sheet
Becky’s Tips
- Don’t overmix the cookie dough. If you do your shortbread cookies will turn out chewy. Use the lowest speed on your mixer when you incorporate the flour, and stop when it is just combined.
- Use softened, room temperature butter to make the cookies. If it is cold, it won’t incorporate well and you will overmix the dough.
- Allow time for the dough to chill. It will help the cookies to keep their shape and the butter will melt more slowly during baking.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Classic Cookies We Love
- Soft Sugar Cookies
- Butter Cookies
- Best Chocolate Chip Cookies
- Gingerbread Cookies
- Linzer Cookies
- Pignoli Cookies
- Spritz Cookies
- Italian Anise Cookies
- Pinwheel Cookies
Classic Shortbread Cookies
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Fine Mesh Sieve
- Baking Sheet
Ingredients
- ½ cup salted butter 113 grams, room temperature (1 stick)
- ½ cup powdered sugar 57 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1⅛ cup all-purpose flour 135 grams (18 tablespoons)
Instructions
- Whip the butter with a hand mixer until smooth. Sift in the powdered sugar and whip again until light and fluffy. ½ cup salted butter, ½ cup powdered sugar
- Pour in the vanilla extract and whip again until well combined. 1 teaspoon pure vanilla extract
- Sift in the flour and mix just until combined. 1⅛ cup all-purpose flour
- Lay out a sheet of cling wrap and scrape the dough out in the center of it.
- Form the dough into a 4-5 inch long cylinder that has roughly a 1-inch diameter.
- Wrap the cling wrap around the dough and refrigerate it for 3-4 hours, or until the dough is very hard.
- 10 minutes before removing the dough from the refrigerator, preheat oven to 300°F and prepare a large baking sheet with parchment paper or spray it with nonstick spray.
- Remove the dough from the refrigerator and remove the plastic wrap.
- Cut 15 (2-3 centimeter thick) pieces from the dough.
- Lay them out on the prepared baking sheet a half-inch apart from each other. These cookies will barely expand, so no need to worry about space.
- Bake for 15-20 minutes, or until the bottom turns a light golden color.
- Remove them from the oven and let them cool before removing them from the pan and letting them cool completely on a cooling rack. Then serve.
Notes
- Don’t overmix the cookie dough. If you do your shortbread cookies will turn out chewy. Use the lowest speed on your mixer when you incorporate the flour, and stop when it is just combined.
- Use softened, room temperature butter to make the cookies. If it is cold, it won’t incorporate well and you will overmix the dough.
- Allow time for the dough to chill. It will help the cookies to keep their shape and the butter will melt more slowly during baking.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
